CORN – COOKED GRAINS The most central grain native to the western hemisphere, corn is an ideal grain for Kapha. When cultures in Africa and elsewhere first began using corn as a staple in the late 19th century, there resulted an epidemic of pellagra – a...
Buckwheat – cooked grains (Kasha) Hot, light and dry, Buckwheat is ideal for Kapha. The nourishing effect of Buckwheat balances its heat to some extent for Pitta. The light and dry qualities make it inappropriate for Vata if eaten alone. Buckwheat is overly dry and...
Barley – cooked grains Whole barley contains far more nutrition than the commonly used “pearl barley”, including more fiber, twice the calcium, three times the iron, and 25% more protein. To remove the laxative property of barley, roast whole barley until aromatic...
Amaranth – cooked groats Since Amaranth is light, drying and cooling, it balances well excess Pitta-Kapha conditions. It is a perfect alternative to oatmeal in the spring diet. Although light, it is still satisfying.It does not contain any gluten and is safe for those...
Spelt – cooked grains Although spelt contains gluten, those with gluten sensitivity may be able to tolerate it. Properties Taste: Sweet Natural Attributes: Heavy, Sticky Tissue impact (Vipak): Nourishing Thermal impact (Virya): Cooling Dosha impact: Decreases Pitta...
Rye – cooked grains Good for cold, harsh climates and seasons. Like wheat, rye is one of the most important cereals for bread making, as it contains gluten that makes bread rise and stretch. Rye flour contains a high amount of pentosans (long chains of five-carbon...
Rice – cooked grains Rice builds ojas (Vital Essence). Ojas is said to have the smell of burnt rice. Of rices, Basmati is the most Sattvic and aromatic. Rice is nourishing and easy to digest. Rice offers more calories with less effort from the digestive organs. Plain...
Quinoa – cooked grains Botanically quinoa is not a grain, but a seed. However, it is used as a grain. Quinoa is rich in iron, and restores strength to deficient blood, for those suffering from overweight and anemia. Many people nowadays eat highly processed,...
Oats – cooked grains Oats main function is lubrication and replenishment of bodily tissues. Oats are the perfect food for dry, fragile, and emaciated people. It is the first grain given to babies, and is beneficial for children and the elderly. Cooked in water or...
Millet – cooked grains Millet’s main function is drying. It is drier than other grains. Clinically, millet has a central role in the treatment of chronic diseases due to the accumulation of dampness and phlegm, which are a result of poor eating habits or food quality....
Wheat – cooked grains Wheat’s nutrient profile is similar to that of the human body and is considered ideal for human growth and development. Conventional theories hold that wheat was so central to the nutrition of our Paleolithic ancestors, that it had inspired the...
Grains are the most versatile foods on the planet. Porridge, bread and noodles are just a few forms grain can take to flexibly combine with almost any vegetable, legume or animal food to produce healthy and satisfying nutritional preparations. The edible part of a...
